Garnish ingredients

Directions

Make the pesto first: Wash and dry basil leaves thoroughly.

Put basil into a food processor or blender with the macadamias and garlic and process until well combined. Scrape down sides and process again. Add the cheese salt and pepper, and process again, then slowly drizzle in the oil, keeping the machine running and process until smooth.

Scrape pesto into a tightly sealed jar or plastic container until ready to use.

NOTE~ a film of macadamia oil over the top will help to preserve this pesto and pesto must be stored in the refrigerator.

Cook the spaghetti using spaghetti instructions.

When cooked drain the pasta, reserving 2 – 3 tablespoons pasta water.

Mix the pesto with pasta water then toss with spaghetti until well combined.

Add the cream and toss through semi-dried tomatoes and taste for seasoning.